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Italian meatloaf

Italian meatloaf

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Rating: 5 out of 5.112 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

This great-value supper is delicious served with jacket potatoes, green beans and gravy

  • Freezable (Uncooked meatloaf can be frozen)
Nutrition: per serving
NutrientUnit
kcal411
fat23g
saturates10g
carbs13g
sugars3g
fibre1g
protein39g
salt2.01g
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Ingredients

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.

  • STEP 2

    Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.

Goes well with

Recipe from Good Food magazine, June 2010

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Overall rating

Rating: 5 out of 5.112 ratings
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